Acceptability of dragon fruit (Hylocereus undatus) in the preparation of muffins / Lalaine L. Aris
Material type:
TextPublication details: Bayombong: Nueva Vizcaya State University, 2009.Description: xi, 43 leaves : illustration, photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus General Reference Section | U (BSHT-FN) Ar714a 2009 (Browse shelf(Opens below)) | Not for loan | U268 |
This study was conducted to determine the acceptability and quality of dragon fruit in the preparation of muffins in terms of color/appearance, texture, flavor and taste.
The result of the study showed no significant difference in the general acceptability of the finished products. All treatments were rated not significantly different by the taste panel.
There were no significant differences observed in quality in terms of flavor and taste, however, there were significant differences noted in color/appearance and texture.
Research paper (Bachelor of Science in Home Technology—Food and Nutrition)
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